Grilled Sausage Salad with Ginger Crostini

5 tablespoons extra-virgin olive oil, divided

1 teaspoons ground ginger

8 slices (-inch thick) baguette

1 pound sweet Italian pork sausages

1 large sweet onion, cut into 8 wedges

1 tablespoon balsamic vinegar

5 ounces mixed greens

1 tablespoon apple cider vinegar

Salt and pepper

Heat the oven to 300 degrees.

In a small bowl, combine 2 tablespoons olive oil and the ginger; brush on the baguette slices. Transfer to a baking sheet and bake until crispy, about 15 minutes.

Meanwhile, preheat a grill or grill pan to medium-high. Grill the sausages until cooked through, about 15 minutes. Drizzle the onion wedges with the balsamic vinegar; grill until softened and charred, about 4 minutes on each side.

In a medium bowl, add the greens, the remaining 3 tablespoons olive oil and the cider vinegar; toss. Season with salt and pepper divide the salad among 4 plates and top with the sausages and onions. Serve with the crostini.

Serves four.

Every Day with Rachael Ray, June/July 2008